Lamb Saddle
From Cassell's dictionary of cookery, 1892
Serves 6
Time to roast, about two hours — a quarter of an hour per pound. Sufficient for eight or nine persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 804. The excerpt below is the record exactly as published.
Lamb, Saddle of.— A saddle of lamb is an elegant and excellent joint for a small party. Cover it with buttered papei', and lay it down to a clear fire. Baste it well, and when nearly cooked enough, remove the paper, di'edge a little flour over it, and baste it again until it is nicely browned. Mint sauce should be sent to table with it, and green peas, spinach, cauli- flowers, or potatoes are very suitable as accom- panime
Cook this with the app: pantry check, scaling, and the assistant.